Beef & Roasted Tomato Salad
This is a family favourite. What I like about it is that it's fast to put together, and can be versatile depending on what salad ingredients I have in the fridge. The only thing you need to remember is to put the tomatoes on early to roast. I usually cook extra tomatoes and put some aside for salads over the next week. A good dish for entertaining as you can up-scale the quantities easily. Enjoy!
Ingredients
Method
- First, the roma tomatoes need to be slow roasted. Turn on your oven to 160 degrees a couple of hours before dinner.
- Line a shallow baking tray with greaseproof paper.
- Place the roma tomatoes on the tray, cut side UP. Sprinkle brown sugar over the tomatoes and drizzle the olive oil over the top. Place the tray in the oven.
- Arrange all the salad ingredients (lettuce, spinach, rocket, carrot, avocado) on a platter. Scatter the fetta and macadamia nuts.
- Time your meat cooking to be approximately 20 minutes before time to eat. Turn on your BBQ plate or heat up a frypan to cook your eye fillet. Add a dash of Virgin Olive Oil and cook your steaks to your liking.
- While the steaks are cooking, remove the tray with tomatoes from the oven. Leave the tomatoes on the tray to cool, still on the baking paper.
- Once cooked, allow the steaks to rest in a warm spot for at least 10 mins (very important step!). Then slice into pieces.
- Arrange the steak and roma tomatoes on the platter, ensuring you keep the tomato tray for the next step!
- Get a spoon and swirl to combine the juices/caramelised bits of brown sugar/olive oil left on the baking paper. Gentle lift the paper to contain the juices and drizzle over the salad. Voila!
Tried this recipe?Let us know how it was!